These Easy Peasy Creamy 20-Minute Peanut Butter Noodles are drenched in a flavourful peanut sauce for a unique Asian inspired dish. Despite how simple the recipe is, it’s guaranteed to impress and may become one of your go-to dinners after a busy day.
Why You’ll Love These 20-Minute Peanut Butter Noodles
Here’s why you’re gonna love this recipe:
- The simple noodle dish is perfect for people who are gluten free, vegetarian and vegans.
- This recipe tastes just as good as take-out, and is affordable with pantry staples like peanut butter and pasta.
- The Peanut Butter noodles are easy-to-make and they’re ready to eat in just 20 minutes or less.
- It’s the perfect comfort food recipe for busy weeknights. Peanut butter noodles not only whip up quickly but they also make the best leftovers!
- Peanut butter noodles can be eaten hot or cold! This makes it the perfect meal prep recipe since you can keep it in a container and just grab and go for lunch!
What Ingredients Do You Need to Make Peanut Butter Noodles?
To make these easy noodles you’ll need:
- Spaghetti – Be sure to use gluten free noodles
- Olive Oil – You can use your preferred cooking oil instead
- Garlic – I prefer to use fresh garlic cloves. Garlic paste will also work
- Fresh Ginger – You can use dried ginger if needed
- Peanut Butter – Use what you have on hand. Crunchy or smooth
- Soy Sauce – Make sure to use gluten free soy sauce
- Sesame Oil – Could be switched out for oyster sauce if preferred
- Brown Sugar – Maple syrup or honey can be used instead
- Lime Juice – You could use rice vinegar instead if desired
- Water – Vegetable or chicken stock can be used instead of water
- Cilantro – Fresh mint, Thai basil or parsley can used as well
- Dried Chilis – These are optional. Chili oil can also be used
- Green Onions – Or scallions add great flavour
- Peanuts – Crust peanuts add lots of crunch. Use more if desired
How Do You Make 20-Minute Peanut Butter Noodles?
Here’s how to make these delicious Peanut Buttery Noodles:
Step 1: Cook the spaghetti noodles according to the directions on the package.
Step 2: While noodles are cooking, prepare the sauce. Mince, then fry the garlic and ginger in the olive oil, in a large skillet, frying pan or large pot, over low heat. Fry just until fragrant, about 1-2 minutes. Then add the peanut butter, soy sauce, sesame oil, lime juice and the brown sugar. Stir until fully combined then stir in water. Let simmer for 1 minute.
Step 3: Drain the noodles, then combine the sauce with the noodles in your pan (if it’s big enough. Use a large mixing bowl, if it’s not.) Once the noodles are coated in the sauce, gently mix in the chopped cilantro, the green onions, the dried chiles and the crushed peanuts.
Step 4: Serve immediately with lime wedges, cracked pepper, more chopped peanuts, green onions and cilantro, as desired. Enjoy!
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Recipe Tips For Making The Best 20-Minute Peanut Butter Noodles
- To ensure the recipe is gluten free, use gluten free soy sauce and gluten free noodles.
- Peanut noodles can be eaten hot or cold! This makes it the perfect meal prep recipe since you can keep it in a container and just grab and go for lunch!
- The sauce tends to dry up as it sits, so if you want to get it saucy again, add a splash of water or soy sauce.
- Store leftovers in a covered container in the refrigerator for about 3 days.
- The noodles don’t freeze well so I wouldn’t recommend it, but you could freeze the sauce separately if you’d like.
- If you love spicy food, add some Sriracha to the peanut sauce, to taste, or add chili oil instead of the red chili flakes.
- You can use any noodles of your choice. Rice noodles or Soba noodles work great as well, just check the packaging to make sure that they’re gluten free.
- This recipe can be made in a variety of different ways. With vegetables like bell peppers or carrots. With chicken, pork or beef, with tofu or in a salad. One of my favourite ways to have it is warm with a side of steamed broccoli and either salmon or grilled chicken. I also sometimes like to garnish the dish with sesame seeds along with the peanuts.
- Maple syrup or honey can be used in place of the brown sugar if preferred.
- Gluten free noodles are delicate, so make sure to gently mix them into the sauce so they don’t break to badly. I like to carefully fold them into the sauce.
- Some peanut butters are extra salty (freshly ground with salted peanuts). The soy sauce is also quite salty. You may not want to add any more salt and/or may want use low sodium peanut butter and or soy sauce.
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20-Minute Peanut Butter Noodles
Ingredients
- 8 oz Spaghetti gluten free
- 1 Tbsp Olive Oil
- 2 Cloves Garlic
- 1/2 Inch Ginger fresh
- 1/2 Cup Peanut Butter
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Brown Sugar honey or maple syrup
- 2 Tbsp Lime Juice
- 1/2 Cup Water
- 1/2 Cup Cilantro fresh
- 1/4 Cup Green Onion
- 2 Tbsp Peanuts crushed
- 1 Tsp Dried Chilies optional
Instructions
- Cook the spaghetti noodles according to the directions on the package.
- While noodles are cooking, prepare the sauce. Mince, then fry the garlic and ginger in the olive oil, in a large skillet or frying pan over low heat. Fry just until fragrant, about 1-2 minutes. Then add the peanut butter, soy sauce, sesame oil, lime juice and the brown sugar. Stir until fully combined then stir in water. Let simmer for 1 minute.
- Combine the sauce and noodles in your pan (if it's big enough. Use a large mixing bowl, if it's not.) Once the noodles are coated in the sauce, gently mix in the chopped cilantro, the green onions, the dried chiles and the crushed peanuts.
- Serve immediately with lime wedges, hot sauce, more crushed peanuts and cilantro, as desired. Enjoy!
- Find additional serving suggestions in the blog post above.
Notes
- To ensure the recipe is gluten free, use gluten free soy sauce and gluten free noodles.
- Peanut noodles can be eaten hot or cold! This makes it the perfect meal prep recipe since you can keep it in a container and just grab and go for lunch!
- The sauce tends to dry up as it sits, so if you want to get it saucy again, add a splash more water or soy sauce.
- Gluten free noodles are delicate, so make sure to gently mix them into the sauce so they don't break to badly. I like to carefully fold them into the sauce.
- Store leftovers in a covered container in the refrigerator for about 3 days.
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More Easy Gluten Free Recipes:
If you Love this Easy Gluten Free 20-Minute Peanut Butter Noodle Recipe, check out some of my other Gluten Free Recipes Here:
- Loaded Broccoli Cauliflower Salad
- Roasted Vegetable Salad
- Honey Dill Carrots
- Creamy Greek Whipped Feta Dip
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20-Minute Gluten Free Peanut Butter Noodle Recipe
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